TACOS DON ANDRES METROWEST
2433 S HIAWASSEE RD, Orlando FL 32835 · 407-237-9578
Last inspected May 27, 2026 · 10 visits since July 2023
FEB 24
JUL 24
NOV 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect by hand wash sink in ware washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026019369 | Mar 18, 2026 | Jul 22, 2026 | $400 |
| 4--2024013516 | Feb 2, 2024 | Mar 28, 2024 | $400 |
Inspection history
10 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. -hand wash sink at bar used as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at bar
No soap provided at handwash sink. -hand wash sink at bar used
Covered waste receptacle not provided in women's bathroom. -employee restroom
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. -hand wash sink at bar
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. -both cook line coolers
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine at kitchen 0ppm, sanitizer bucket empty -dish machine at bar 0ppm
Toxic substance/chemical improperly stored. -rubbing alcohol stored with clean utensils
Handwash sink used for purposes other than handwashing. -hand wash sink at bar used as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at bar
No soap provided at handwash sink. -hand wash sink at bar used
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket
Covered waste receptacle not provided in women's bathroom. -employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -kitchen table with blender
No handwashing sign provided at a hand sink used by food employees. -hand wash sink at bar
Time/temperature control for safety food thawed in an improper manner. -raw beef thawed in standing water in prep area
Apr 2, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cutting board has cut marks and is no longer cleanable. -both cook line coolers
Old labels stuck to food containers after cleaning.
Mar 18, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine at bar 0ppm
Handwash sink not accessible for employee use at all times. -sink next to drink cooler blocked
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves. -dry storage in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at dry storage in kitchen
Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in soiled tray
Cutting board has cut marks and is no longer cleanable. -both cook line coolers
Employee personal food not properly identified and segregated from food to be served to the public. -raw beef on cook line
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Outer openings of establishment cannot be properly sealed when not in operation. -rear door, bottom right
Silverware/utensils stored upright with the food-contact surface up. -at server station
Single-service articles not stored inverted or protected from contamination. -to go containers on cook line not protected
Mar 18, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine at bar 0ppm
Live, small flying insects found -42 total small flying insects -approximately 17 small flying insects in wear washing room, landing on clean food contact surfaces -4 small flying insects at dry supply rack containing single service items, next to ice machine -approximately 20 small flying insects on walls around prep area during active food preparation -1 small flying insects on walls around prep at hand wash sink at bar
Stop Sale issued due to food not being in a wholesome, sound condition. -raw salmon thawed in ROP package
Handwash sink not accessible for employee use at all times. -sink next to drink cooler blocked
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves. -dry storage in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at dry storage in kitchen
Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in soiled tray
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -raw salmon
Cutting board has cut marks and is no longer cleanable. -both cook line coolers
Employee personal food not properly identified and segregated from food to be served to the public. -raw beef on cook line
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door next to dish washing area can not be fully sealed, small flying insects present
Outer openings of establishment cannot be properly sealed when not in operation. -rear door, bottom right
Silverware/utensils stored upright with the food-contact surface up. -at server station
Single-service articles not stored inverted or protected from contamination. -to go containers on cook line not protected
Nov 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. -silverware in sink at server area
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sinks at bar
No soap provided at handwash sink. -hand wash sinks at bar -hand wash sink left side kitchen
Ceiling tile missing. -ceiling tiles out side of office displaced
No handwashing sign provided at a hand sink used by food employees. -hand wash sinks at bar
Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves
Water leaking from pipe and/or faucet/handle. -faucet at hand wash sink left side kitchen
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Chair count : 164 Licensed for 158
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cookline White cutting boards. Interior of fryers Panini press
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees on the clock do not have employee health agreement.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not dated drink filter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wash ware area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag purse stored in wash ware.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food line cook and servers.
Ice buildup in walk-in freezer.
In-use ice bucket stored on soiled surface between uses.
Interior of oven on cook line has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine. Walk in cooler vents
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles not stored inverted or protected from contamination. Coffee filters under coffee station.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male on cook line cracked raw shell eggs and touched utensil handles and kept working.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect by hand wash sink in ware washing area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary 0ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Orange cutter in dish storage area.
Misrepresentation of a fruit or fruit juice. Menu advertised orange juice is squeezed fresh. The orange juice is commercially processed and not squeezed fresh on site.
No written procedures available for use of time as a public health control to hold time/ plan not available for pancake, waffle batter and butter
Buildup of food debris/soil residue on equipment door handles. Ice machine has lime scale build up on the outside cover and around the lid.
Cutting board has cut marks and is no longer cleanable. One long white cutting board at the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats on single service dry storage shelf.
Employee with no beard guard/restraint while engaging in food preparation./cook line employees.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in ware washing area.
Floor soiled/has accumulation of debris. Cook line under deep fryer and stove.
Light not functioning. One lightbulb about flat top grill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Two wipe cloth buckets 0ppm
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over diced tomatoes, walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./orange cutter under kitchen prep table. Cutting board soiled/cook line white cutting boards. Sandwich presser interior with grease build up.
No paper towels or mechanical hand drying device provided at handwash sink./end of cook line hand sink/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./employee's training certificates are copies only/Hospitality Resource Supply.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./no date.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./small sauce cup used to scoop sugar/expo line/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./knives holding at 100F water in hot holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich presser exterior with grease build up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./stored on cook line bottom shelve in between oil cartons and dry goods/
Working containers of food removed from original container not identified by common name./two sugar containers on expo line/
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.